Ingredients:

  • 2 cups (400g) cooked rice, white or brown
  • 1 pound (450g) boneless, skinless chicken breasts, diced into 1-inch pieces
  • ½ cup (120ml) teriyaki sauce (store-bought or homemade)
  • 1 cup (100g) broccoli florets, fresh or frozen
  • 1 cup (100g) shredded carrots
  • 1 cup (100g) sliced bell peppers (any color)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 cup (100g) shredded cheese (mozzarella or cheddar)
  • 2 green onions, thinly sliced (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine diced chicken, teriyaki sauce, garlic powder, onion powder, and black pepper. Toss to coat evenly.
  3. Add broccoli florets, shredded carrots, and sliced bell peppers to the chicken mixture. Toss to combine.
  4. In the casserole dish, mix the cooked rice with the chicken and vegetable mixture. Spread evenly.
  5. Sprinkle shredded cheese evenly over the top of the casserole.
  6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the chicken is cooked through (internal temperature of 165°F/74°C).
  7. Remove from oven and let stand for 5 minutes before serving.
  8. Sprinkle with sliced green onions before serving.